Sautéed Shiitake Mushroom and Spinach Soba Noodles
Earthy shiitake mushrooms and tender spinach tossed with soba noodles in a savory garlic-ginger soy sauce for a quick vegetarian Asian meal. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs (about 225g) soba noodles, sesame oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz (about 225g) soba noodles
- 2 tbsp sesame oil
- 8 oz, stems removed and sliced fresh shiitake mushrooms
- 3 cloves, minced garlic
- 1 tbsp grated fresh ginger
- 4 cups (about 120g), washed baby spinach
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 2, thinly sliced green onions
- 1 tbsp (optional) toasted sesame seeds
Instructions
- Step 1: Bring a large pot of water to a boil. Add 8 oz soba noodles and cook for 5-6 minutes until just tender. Drain and rinse under cold water to stop cooking.
- Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 5 minutes until edges are browned and mushrooms are tender.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet. Sauté for 1 minute until fragrant.
- Step 4: Toss in 4 cups baby spinach and cook for 2 minutes until wilted.
- Step 5: Add drained soba noodles back to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything gently for 2 minutes until noodles are coated and heated through.
- Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds if using. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Shiitake Mushroom and Spinach Soba Noodles take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shiitake Mushroom and Spinach Soba Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 225g) soba noodles from drying out.
Can I substitute ingredients in Sautéed Shiitake Mushroom and Spinach Soba Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shiitake Mushroom and Spinach Soba Noodles for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shiitake Mushroom and Spinach Soba Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
